Crispy Pan-Fried Pork Chops
"A breaded coating can be just the thing to give lean, bland pork chops a flavor boost—but not when it turns gummy and flakes off the meat. Using boneless chops was fast and easy. Cornstarch formed an ultra-crisp sheath. Buttermilk brought a lighter texture and tangy flavor to the breading, and minced garlic and mustard perked up the breading’s flavor. Crushed cornflakes added a craggy texture to the pork chops, especially once we added cornstarch to them before dredging the meat. Finally, to ensure our breading adhered to the chops, we gave the meat a short rest and we lightly scored the pork chops before adding them to the pan...."
INGREDIENTS
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Serves 4
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We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor) for this recipe. Don’t let the chops drain on the paper towels for longer than 30 seconds, or the heat will steam the crust and m
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Ingredients
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2/3cup cornstarch
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1cup buttermilk
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2tablespoons Dijon mustard
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1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
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3cups cornflakes (see note)
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Table salt and ground black pepper
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8 center-cut boneless pork chops (3 to 4 ounces each), 1/2 to 3/4 inch thick (see note)
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2/3cup vegetable oil
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Lemon wedges
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